Spaghetti casserole in a skillet

Ingredients:

• 220 g spaghetti
• 1/4 cup dried capers
• 1/4 cup golden raisins
• 1/4 tsp crushed red pepper flakes
• 55 g unsalted butter
• 8 large eggs
• 2 tablespoons extra-virgin olive oil
• 0.5 tbsp. grated parmesan
• 220 gr. grated mozzarella (2 tbsp.)

Preparation:

1. Preheat the oven to broil, positioning the rack 15 cm from the heating element. Bring a large saucepan of salted water to a boil.
2. Add the pasta to the water and cook according to package directions. Drain and immediately return the pasta to the pot. Toss the spaghetti with the capers, raisins, red pepper flakes, and 3 tablespoons of butter until well coated.
3. In a medium bowl, whisk the eggs with the olive oil, 1 teaspoon salt, and freshly ground black pepper to taste. In a large oven-safe nonstick skillet, heat the remaining 1 tablespoon butter over medium heat. Add the beaten eggs and cook, without stirring, until set on the bottom, about 30 seconds. Then lift with a spatula, allowing the uncooked egg to drip to the bottom of the skillet. Repeat until the eggs are almost completely set but still runny. Evenly arrange the pasta on top of the eggs and sprinkle with cheese. Broil in the oven, watching carefully to prevent burning, until the cheese has melted and the eggs are completely set, about 3 minutes. Slice into wedges and serve.